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Recipe courtesy of Sandra Lee

Balsamic Roasted Onions

  • Level: Easy
  • Yield: 6 servings
  • Total: 2 hr 5 min
  • Prep: 10 min
  • Inactive: 1 hr 30 min
  • Cook: 25 min
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Ingredients

3 sweet onions

1 cup light balsamic salad dressing (recommended: Newman's Own)

2 tablespoons fresh tarragon leaves, lightly chopped

1 teaspoon crushed garlic (recommended: Christopher Ranch)

Olive oil cooking spray

Salt and freshly ground black pepper

Directions

  1. Cut ends off onions, leaving stem and core intact. Quarter onions through core and peel away skin.
  2. Place onions in a large resealable bag with balsamic dressing, tarragon, and garlic. Squeeze out air and seal bag. Marinate in refrigerator for 1 to 4 hours, turning occasionally.
  3. Remove onions from refrigerator 30 minutes before roasting and bring to room temperature.
  4. Preheat oven to 400 degrees F. Lightly spray a baking pan with olive oil cooking spray.
  5. Place onions cut side up in prepared baking pan and pour marinade over top. Season with freshly ground black pepper.
  6. Roast in preheated oven for 25 minutes or until fork tender. (If onions begin to brown too quickly, cover loosely with foil.)
Show: Semi-Homemade Cooking
Episode: Midnight Musical

Categories:

American Onion Recipes Side Dish Lunch Marinating Recipes Roasting

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28 Reviews
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deananicole

These onions were excellent! I did make a couple changes becuase I did not have taragon or balsamic vinagerette. I made my own marinade with balsalmic vinigar, dried oregano, minced garlic, dijon mustard, salt and pepper and veg oil. Eliminated the taragon completely. I marinated for about 4 hours and cooked for about 35 minutes and they turned out fabulous. I'm not sure how other reviewers came out oily, mine were not oily at all. I wonder if they roasted them with the marinade in the pan. I pulled mine out of the mrinade with tongs and placed on a greased baking sheet, and mine were not oily at all. I served them with london broil, peas and bread. My boyfriend thought the onions were the best part of the meal! Will make these many more times! Thanks Sandra!

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